This Peanut Butter Swirl Bread recipe is inspired by the International Sandwich Day. While not blatantly a sandwich, I always have that problem of making a mess when packing sandwiches with spreads. I thought it will be a quick fix to just include the spread in as a swirl. Not only does it look more sophisticated, this Peanut Butter Swirl Bread is really scrumptious too!
This bread is soft and fluffy with a milk base. Dairy really alleviates the flavour of any bread! The peanut butter swirls added a nice flavour dimension that melts in your mouth with eahcb ite.
I rolled the bread out before putting the spread all over. Then, I twisted the bread to make some really simple patterns. There are definitely many ways to shape these dough. However, the most time consuming way would definitely to make small little balls of dough and stuffing them with peanut butter or a spread of your choice!
My favourite part of the finished product is how the peanut butter chocolate layer remain fluid and oozes out when you are eating it. This is definitely achievable given the short baking time. However, I would suggest to put as much peanut butter as you would like to suit your taste.
Also, you can definitely make more intricate and complex patterns such as braids. You can see from my image that its not perfectly circularly as I went to braid part of it. In this way, each slice of Peanut Butter Swirl Bread comes with a different pattern!
Feel free to ask me if you need help in the recipe!
Without further ado, the recipe!
Peanut Butter Swirl Bread Recipe
by Javier Tan Nov-10-2019
A modern solution to the sandwich, this Peanut Butter Swirl Bread comes with a generous Peanut Butter core that oozes out! Especially nice with choc chips!
Ingredients For Water Roux / Tangzhong:
3 Tablespoon + 1 Teaspoon or 50ml Water
3 Tablespoons or 45ml Milk
2 Tablespoons or 18g Bread Flour, Sifted
2 and 3/4 Cups or 330g Bread Flour
1/4 Cup + 1 Tablespoons or 62g Granulated White Sugar
1 Large Egg, Room Temperature, 55g each
3/4 Teaspoon or 4g Table Salt
2 Teaspoon or 7g Instant Dry Yeast
1/4 Cup or 60g Unsalted Butter, Melted or Vegetable Oil
1/2 Cup + 2 Tablespoon or 160g Milk
4 Spoonfuls or approx 50-70g Peanut Butter Spread
1/3 Cup or 70g of Chocolate Chips (Optional)
All that was made Water Roux / Tangzhong
1 Egg, lightly beaten
Prepare the Water Roux / Tangzhong. Mix all 3 ingredients and heat using a saucepan at medium low heat until the flour has all dissolved and you form a sticky, slightly thickened gel.
Cover the water roux and leave to cool. Meanwhile, mix Bread Flour, Sugar, Salt, Milk Powder and Yeast together in a large bowl. Make sure to put the salt and yeast at separate places before mixing.
To another small saucepan, melt the softened butter at low heat (omit this step if using vegetable oil).
Once fully melted, turn off the heat and add in the water roux/tangzhong, egg and milk and mix well until it forms a single wet mixture.
Add in half of the wet mixture into the large bowl containing the dry ingredients and knead using a dough hook attachment at high speed for 1 min 30 seconds or until clumps can be observed.
Mix in the second half and knead well for another 6-7 minutes at medium high speed. Once done, the dough will no longer stick to the bowl and it will pass the windowpane test.
Transfer the dough to a large bowl and sprinkle some water on top of the dough. Cover it with a damp cloth or plastic wrap and proof for an hour.
Once an hour is up, poke a hole at the center of the dough to release the excess air.
Then, roll the dough out into about 9 x 15 inches. Proceed to spread a layer of peanut butter and put the chocolate chips on top of the peanut butter.
Roll it then compress the sides to fit your loan tin or shape it as you would like. Transfer the finished loaf into your baking pan and proof for another 25-30 minutes.
Start preheating the oven at 180 degrees C when the proofing is about to be completed.
Apply egg wash and then bake for about 19-23 minutes. At the 12th minute mark, I placed an aluminium foil to slow down the browning of the top of the buns.
Yield: 1 Delicious Peanut Butter Swirl Bread
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Store at room temperature for up to 5 days. Optimally, eat it within 4 days!